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Untitled - MendelNet 2013 - Mendelova zemědělská a lesnická ...

Untitled - MendelNet 2013 - Mendelova zemědělská a lesnická ...

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MENDELNET <strong>2013</strong>values of these samples rose up during analysis but samples with aqueous extracts values weregradually decreasing.Fig. 1 Comparison of pH of goat wheyand rosemaryFig. 2 Comparison of titratable acidity (SH) ofgoat whey and rosemaryFig. 3 Comparison of pH of goat wheyand lemon balm, wild garlic andBaikal skullcapFig. 4 Comparison of titratable acidity (SH)of goat whey and lemon balm, wildgarlic and Baikal skullcapIn the Tab. 2 and 3, there are shown numbers of microorganisms in the goat whey and in themicroorganisms with the addition of aqueous extracts. Development of microorganisms counts inthe goat whey with aqueous extracts and goat whey without aqueous extracts is the main index ofantimicrobial activities.617 | P age

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